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Potential using of infrared thermal imaging to detect volatile compounds released from decayed grapes
Previous studies have demonstrated variations in volatile compound content during fruit spoilage. Infrared spectroscopy was proposed as an alternative method to discriminate the various states of decayed fruit through the makeup of their volatile compounds. Based on the infrared spectra of volatile...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5493428/ https://www.ncbi.nlm.nih.gov/pubmed/28665984 http://dx.doi.org/10.1371/journal.pone.0180649 |